Preparation

Place asparagus and mushrooms in bowl and sprinkle with salt, pepper and oil. Spread in single layer on baking sheet and place in oven. Roast asparagus and mushrooms in 400 or 450° oven for 4-8 minutes depending on thickness. Edges will soften and darken a bit. Let cool. Toss greens with a little salt, pepper and dressing to taste. Sprinkle with cooked wild rice for a more substantial salad. I think wild rice and asparagus make a great combination. Top with asparagus, mushrooms and cheese. Enjoy!

Growing and maintaining a healthy lawn can be achieved with a minimal amount of work and chemicals! Shelly Ryan joins Assistant Professor of Plant Pathology, Extension Specialist Jim Kerns at the O.J. Noer Turfgrass Research Facility to learn how proper mowing, fertilizing and pest control keep lawns green and lush.

On a spring visit to Lodi, Ryan stops to enjoy the daffodils and discovers how the community banded together to create a living memorial with the bright yellow blooms. Bill Haupt explains how the daffodils memorialize Dr. Lyle "Doc" Bohlman, a beloved resident known for the thousands of daffodils planted in his front yard.

UW-Extension Horticulture Educator Lisa Johnson shows how easy it is to plant asparagus by adhering to a few basic rules. She explains that bare root asparagus is best planted in spring with the roots pointing down in a six-inch trench. Johnson also recommends choosing male plants, which produce more spears. Good varieties include Jersey Night, Jersey Supreme, Jersey Prince and Purple Passion.